Rustic Vineyard Cheese Board (Print version)

Cheese wheels draped in grapevines and fresh grapes create a beautiful, natural centerpiece for any occasion.

# What You Need:

→ Cheese

01 - 2 large wheels (3.3 lbs each) of young, rustic, unfinished cheese (e.g., tomme, young pecorino, or farmhouse cheese)

→ Fresh Produce

02 - 3–4 long untreated grapevine branches with leaves and stems, washed and dried
03 - 1.1 lbs fresh grapes (red, green, or mixed), left on the stem if possible

→ Accompaniments (optional)

04 - 1 baguette or rustic country bread, sliced
05 - 3.5 oz assorted nuts (e.g., walnuts, almonds)
06 - 3.5 oz dried fruits (e.g., figs, apricots)

# How to Make:

01 - Carefully drape grapevine branches around and over cheese wheels on a large wooden board or rustic platter to create a lush vineyard appearance.
02 - Nestle clusters of fresh grapes among the grapevines and around the cheese wheels to enhance color and freshness.
03 - Arrange sliced bread and optional nuts and dried fruits around the cheese and grapevine display in small piles.
04 - Present at room temperature; slice cheese and enjoy paired with grapes, bread, and selections as desired.

# Expert tips:

01 -
  • It looks impossibly elegant but takes barely fifteen minutes, so you can stop stressing and start feeling proud.
  • Everyone at the table will think you've unlocked some secret European kitchen magic when really it's just beautiful things arranged with intention.
  • The combination of creamy cheese, burst of grapes, and crisp bread becomes this perfect little rhythm once you start eating.
02 -
  • Never, ever use treated grapevines—the pesticides absorb into everything and can actually get into the cheese as it sits; farmer's markets and organic suppliers are worth tracking down.
  • If you can't find full vine branches, grape leaves alone work, but the branches add that architectural drama that makes people actually notice the dish before they taste it.
  • Room temperature is everything here—cold cheese tastes closed and tight, but twenty minutes on the board opens it up completely.
03 -
  • Scout your vines and grapes a day ahead if possible; knowing exactly what you're working with takes the last-minute panic completely out of the picture.
  • The wooden board matters more than you'd think—a scarred, weathered one with character makes the whole thing feel less staged and more like something from an actual kitchen.
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